Name: Baked Honey Soy Salmon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 salmon fillets, 6 ounces each, skin on; 1 ½ tablespoons low sodium soy sauce; 1 tablespoon olive oil; 1 tablespoon honey; 1 ½ teaspoons Dijon mustard; 2 cloves garlic, minced

There's something about the sweet and savory combo that makes this Baked Honey Soy Salmon Recipe a true weeknight winner. The tender salmon, glazed with that sticky, flavorful sauce, feels fancy but comes together so easily you’ll want to make it again and again.

The image shows four rectangular pieces of cooked salmon placed side by side in a clear glass baking dish, lined with light brown parchment paper. Each salmon piece is coated with a thick, shiny dark orange-brown sauce that looks sticky and has small bits of garlic or spices on the surface. Garnishes of finely chopped fresh green herbs are sprinkled on top of each piece, adding contrast to the warm tones of the salmon and sauce. The baking dish is resting on a surface with a white marbled texture, and the sauce has slightly pooled around the salmon inside the parchment paper, showing a glossy finish. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Honey Soy Salmon Recipe
Top Tip
How to Serve Baked Honey Soy Salmon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Honey Soy Salmon Recipe

Why You'll Love This Recipe

This Baked Honey Soy Salmon Recipe hits that perfect balance between simple and impressive. Over the years, it’s become my go-to when I want a delicious meal with very little fuss — plus, the flavor combo is just addictive.

Easy and Quick: You can prep and bake this salmon in under 30 minutes, which is perfect for busy evenings.
Flavorful Glaze: The honey-soy mixture creates a beautiful shiny coating that’s sweet, salty, and just the right amount of tangy.
Moist, Tender Salmon: Baking with the glaze keeps the salmon juicy and flaky without drying out.
Minimal Ingredients: You don’t need a pantry full of fancy stuff — just a handful of everyday items deliver big taste.

Ingredients & Why They Work

Every ingredient in this Baked Honey Soy Salmon Recipe was chosen for flavor harmony and ease. The soy sauce offers that salty depth, the honey adds sweetness and caramelization, and the Dijon brings a subtle tang to balance everything out.

Flat lay of four fresh salmon fillets with skin on, a small white bowl of low sodium soy sauce, a small white bowl of golden olive oil, a small white bowl of amber honey, a small white bowl of creamy Dijon mustard, two whole uncracked garlic bulbs with a few peeled cloves nearby, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillets: I always look for fresh, thick cuts with the skin on — it helps the fish hold together and adds crispness if you want to finish under the broiler.
Low sodium soy sauce: Using low sodium gives you control over saltiness without overpowering the glaze’s other flavors.
Olive oil: Adds richness and helps the glaze spread evenly over the salmon.
Honey: For that signature sweet glaze and beautiful caramelized edges.
Dijon mustard: Adds brightness and a little bite that cuts through the sweetness.
Garlic: Fresh minced garlic packs an aromatic punch that wakes up the glaze.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this Baked Honey Soy Salmon Recipe pretty traditional because the glaze is just so good as is — but I’ve played around with adding a touch of fresh ginger for a zing, or swapping out Dijon for whole grain mustard for a different texture.

Variation: Sometimes I add a sprinkle of red pepper flakes into the glaze for a subtle heat that balances the sweetness. It’s surprisingly tasty!
Make it gluten-free: Use tamari instead of soy sauce, and you’re good to go.
Garnishing twist: Top with toasted sesame seeds and sliced green onions for extra flair and crunch.

Step-by-Step: How I Make Baked Honey Soy Salmon Recipe

A white plate on a white marbled surface holds a piece of cooked salmon with a shiny orange glaze and small green herb pieces on top. The salmon is partly sliced into several thick layers showing its soft, light pink inside. Next to the salmon is a pile of bright green broccoli florets, tightly clustered and textured. A silver fork is placed under some salmon pieces, lifting them slightly. Tiny drops of sauce and black pepper specks are scattered on the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro for Perfect Salmon

First things first — I always take the salmon out of the fridge about 15 minutes before baking to let it come up to room temperature. This simple trick helps it cook evenly without drying out. While the fish rests, preheat your oven to 400°F and line your baking dish with parchment or foil for easy cleanup.

Step 2: Whisk Together Your Delicious Glaze

In a small bowl, whisk soy sauce, olive oil, honey, Dijon mustard, and minced garlic until everything’s combined into a smooth, glossy sauce. This glaze is where all the magic happens — think of it like a flavor-packed hug for your salmon.

Step 3: Glaze and Bake Your Salmon

Place the salmon skin-side down in the baking dish and brush or spoon half the glaze over the fish. Bake for 12 minutes, then pull it out to brush on the remaining glaze. Depending on the thickness of your fillets, bake for an additional 2 to 8 minutes. Look for that tell-tale flakiness with a fork to know it’s done — just don’t overcook it!

Top Tip

From my experience, these tips take your Baked Honey Soy Salmon Recipe from good to truly restaurant-worthy. I’ve made plenty of salmon dishes, and these little tweaks really help nail the texture and flavor.

Don’t skip the room temp step: Taking the salmon out early means more consistent cooking — no dry edges with undercooked centers.
Save half the glaze for later: Applying the sauce halfway through cooking boosts flavor layers and keeps the salmon shiny and sticky without burning the glaze.
Use parchment or foil: Cleaning up sticky baked salmon is a hassle — lining your dish makes cleanup a breeze and stops the glaze from burning.
Don’t overbake: Salmon cooks quickly, so watch the time and look for flakiness instead of relying solely on oven timers.

How to Serve Baked Honey Soy Salmon Recipe

Garnishes

I love topping the salmon with fresh green onions and a sprinkle of toasted sesame seeds for an easy crunch and color. Sometimes a squeeze of lime brightens everything up perfectly too — it’s those little extras that make me smile when I sit down to eat.

Side Dishes

To keep things balanced, I usually pair this salmon with a simple garlic sautéed spinach or roasted asparagus. Another favorite is steamed jasmine rice or quinoa — they soak up the extra glaze beautifully.

Creative Ways to Present

For special occasions, I’ve served the salmon over a bed of sesame noodles with thinly sliced cucumber and shredded carrots. A bowl of miso soup on the side turns this into a cozy, elegant meal that guests always rave about.

Make Ahead and Storage

Storing Leftovers

Leftover salmon tastes just as good the next day when stored properly. I keep mine in an airtight container in the fridge and eat within 2 days for the best texture and flavor.

Freezing

I personally don’t freeze this salmon often because it’s so quick to make fresh, but if you do, flash freeze the cooked fillets on a tray first before wrapping them tightly. This helps preserve the glaze and texture better.

Reheating

To reheat, I suggest warming gently in the oven at 275°F for about 10 minutes or until heated through. Microwaving can toughen salmon, so I save that as a last resort.

Frequently Asked Questions:

Can I use frozen salmon for this Baked Honey Soy Salmon Recipe?

Yes! You can use frozen salmon, but make sure to thaw it completely and pat it dry before preparing the glaze and baking. This helps prevent excess moisture and ensures better caramelization of the honey soy sauce.

What’s the best way to tell when the salmon is done?

The salmon is ready when it flakes easily with a fork and the surface looks opaque, not translucent. Using a meat thermometer helps too — aiming for 125-130°F for medium-rare or 145°F for well done, depending on your preference. Let it rest a few minutes after baking to finish cooking evenly.

Can I double the recipe to feed a crowd?

Absolutely! Just make sure to spread the salmon pieces out evenly in your baking dish or use multiple pans. The cooking time might change slightly depending on thickness, but otherwise, the method stays the same.

Is this Baked Honey Soy Salmon Recipe healthy?

Yes, salmon is packed with heart-healthy omega-3s, and this recipe uses simple, wholesome ingredients. The glaze adds sweetness without loads of sugar, making it a nutritious and delicious option for weeknight dinners.

Final Thoughts

This Baked Honey Soy Salmon Recipe feels like a little gift from my kitchen to yours — easy enough to whip up any night, but special enough to impress whoever’s at your table. Give it a try; I’m confident it’ll become one of your favorite salmon recipes too.